Mouthwatering Vegan Japanese Breakfast Bowl: A Symphony of Textures and Flavors

Allergens

Soy (in tamari)

Ingredients

• 1 cup sushi rice, uncooked
• 2 tbsp sesame oil, divided
• 1/4 cup tamari or soy sauce
• 2 tbsp mirin
• 1 tsp rice vinegar
• 1/2 avocado, sliced
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 small cucumber, thinly sliced
• 1/4 cup pickled red onions
• 1/2 cup edamame, shelled and cooked
• 1 tbsp toasted sesame seeds
• 2 nori sheets, cut into strips

Instructions

1. Cook the sushi rice according to package instructions. In a small bowl, whisk together 1 tablespoon of sesame oil with tamari or soy sauce and mirin. Set aside. In a large non stick skillet, heat the remaining sesame oil over medium heat. Add the shiitake mushrooms and sauté until tender, about 5 minutes. Remove from pan and set aside. Add the cherry tomatoes to the same skillet and cook for 2 minutes. Remove and set aside. Gently mix cooked rice with the tamari mirin sauce in a large bowl. Assemble the breakfast bowl by placing a bed of seasoned rice, followed by avocado slices, sautéed shiitake mushrooms, cherry tomatoes, cucumber, pickled red onions, and edamame. Drizzle with any remaining sauce and garnish with toasted sesame seeds and nori strips.

Chef’s Insight

Balance the flavors by adjusting the ratio of tamari-mirin sauce to taste.

Notes

Feel free to swap out any ingredients with your favorites or seasonal produce.